Tillie Doyle
Baking cookies without a baking pan is possible! You can bake them on a stovetop using a frying pan. This technique works best with chilled cookie dough balls to prevent the cookies from spreading too much in the pan. It is important to use a non-stick pan and to be mindful of the heat setting, as the cookies can easily burn. The stovetop method takes longer than a conventional oven, but it is a great alternative if you don't have access to one. With some patience and the right technique, you can enjoy freshly baked cookies without a baking pan!
| Characteristics | Values |
|---|---|
| Pan type | Non-stick frying pan |
| Pan preparation | Preheat on low |
| Dough preparation | Chilled cookie dough balls |
| Dough placement | 1-2 inches space between each dough ball |
| Heat setting | Lowest setting |
| Baking time | 15-17 minutes |
| Baking temperature | 350F/180C |
| Baking in an oven | 12-14 minutes |
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What You'll Learn
Use a non-stick frying pan
If you don't have a baking pan, you can use a non-stick frying pan to bake cookies. Here's what you need to do:
First, prepare your cookie dough as you normally would, and chill it in the refrigerator. Chilling the dough will prevent the cookies from spreading too much in the pan and will result in taller, more chunky-looking cookies. It also ensures that the centre remains soft while the bottom cooks, which is especially important when baking on a stovetop.
When you're ready to bake, preheat your non-stick frying pan over low heat. It's important to use the lowest heat setting on your stove to prevent the bottoms of your cookies from burning before the centres are cooked. Be patient, as stovetop baking will take longer than using an oven.
Once your pan is heated, place your chilled cookie dough balls into the pan, leaving at least 2 inches (5 cm) of space around each one. Cover the pan with a lid, as this will help distribute the heat more evenly and prevent the bottoms from burning.
Let the cookies bake slowly over low heat for around 15-17 minutes. The cookies are done when they are crisp on the bottom and just set on top. If they seem slightly underdone, don't worry, as they will continue to set as they cool.
Finally, remove the cookies from the pan and let them cool. You can store your stovetop cookies in an airtight container at room temperature, and they will stay fresh for 3-4 days.
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Use low heat
Baking cookies without an oven is entirely possible, and you can achieve great results with a stovetop method. The key to success is to use low heat and be patient.
First, prepare your cookie dough and chill it in the fridge for at least an hour. Chilling the dough is an important step, as it prevents the cookies from spreading too much in the pan and helps them hold their shape. It also ensures that the centres remain soft while the bottoms cook, resulting in that perfect, soft-batch texture.
When you're ready to bake, preheat your pan on low heat. A non-stick skillet or frying pan is best, and you can cover it with a lid or some aluminium foil. It's important to go easy on the heat—a low, slow cook is best. You want to aim for a temperature that's hot enough to cook the middle of the cookie without burning the outside.
Place up to four cookies in the pan, leaving at least one inch of space between them. This ensures they don't run into each other and cook evenly. Depending on your pan and stove, the cookies will take around 15-20 minutes to cook. You'll know they're done when they're crisp on the bottom and just set on top. If they seem slightly underdone, don't worry—they will continue to set as they cool.
Using low heat is crucial to the success of this method. Higher heat will cause the cookies to darken too quickly before they have a chance to cook through, resulting in burnt cookies on the bottom and raw dough on top. With a little patience and experimentation, you can achieve perfect stovetop cookies with a crispy exterior and a chewy centre.
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Be patient
When baking cookies without a baking pan, it's important to remember that the stovetop method takes longer than using a conventional oven. Be patient and give your cookies time to cook through. The stovetop cookie recipe from Bigger Bolder Baking recommends preheating a pan over the second-lowest heat setting and baking the cookies for 15-17 minutes. This low-and-slow approach ensures the cookies are cooked evenly, with a crisp exterior and a gooey middle.
It's tempting to turn up the heat to speed things up, but this will only result in burnt cookies. The heating element of a stovetop is only located at the bottom of the pan, so you need to give the heat time to penetrate the cookie dough thoroughly. If you're using a frying pan, a lid can help contain the heat, but the difference is negligible.
Chilling your cookie dough before placing it in the pan will also help prevent the cookies from spreading too much and ensure the centres remain soft while the bottoms cook. If you prefer your cookies firmer, you can omit this step or cook the dough a little longer.
When cooking, be mindful of the cookies and regulate the heat. It needs to be hot enough to cook the middle of the cookie without burning the outside. You may need to experiment with different heat settings and cooking times to find the perfect balance for your stovetop and your pan.
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Use chilled cookie dough
If you don't have a baking pan, you can still make delicious cookies with chilled cookie dough and a frying pan. Here's how:
First, make your cookie dough as you normally would, and then chill the dough in the refrigerator for at least 30 minutes to an hour. Chilling the dough is essential as it prevents the cookies from spreading too much in the pan, resulting in taller and chunkier cookies. It also ensures that the centres remain soft while the bottoms cook, giving you soft-batch cookies. If you prefer your cookies firmer, you can bake them for a little longer or omit chilling the dough.
Once your dough is chilled, form it into balls. The size of the balls will depend on your desired cookie size, but they should be at least 2 inches (5 centimetres) in diameter. You don't want them too big, as they won't fit in your frying pan!
Next, get out your non-stick frying pan. It's important to use a non-stick pan to prevent your cookies from burning or sticking to the pan. Preheat your pan over low heat—the second-lowest heat setting on your stove should do the trick. Be patient during this step, as it may take a while for the pan to heat up evenly.
When your pan is nice and hot, it's time to add your chilled cookie dough balls. Give each ball at least 2 inches (5 centimetres) of space around it to allow for even cooking and expansion. Depending on the size of your pan, you may be able to cook 4-6 cookies at a time.
Cover the pan with a lid to help trap the heat and cook the tops of the cookies. Allow the cookies to bake slowly over low heat for around 15-17 minutes. Be careful not to be tempted to turn up the heat, as this will result in burnt cookies! The stovetop cooking method takes longer than a traditional oven, but it's worth the wait.
Your cookies are ready when they are crisp on the bottom and just set on top. They may seem slightly underdone, but that's okay—they will continue to set as they cool. Remove the cookies from the pan and place them on a rack to cool completely. Enjoy your freshly baked stovetop cookies!
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Line the pan with foil or parchment paper
If you don't have a baking pan, you can line your pan or cookie sheet with foil or parchment paper. This will enable you to lift the whole batch of cookies from the pan at once when it's time to cut them.
To make a foil liner, start by tearing off a piece of foil that is larger than the pan. You'll want to allow for overhang on either end, which you can use as "handles" to lift the cookies out of the pan. Then, shape the foil over the outside of the pan, folding it at the corners. Gently lift the foil off the pan and turn the pan over. Fit the shaped foil inside the pan, with the shiny side facing up. If your recipe calls for a greased pan, be sure to grease the foil just as you would the pan.
Using parchment paper can make it faster to move the cookies around. However, if you don't have parchment paper, you can still make cookies. They might just turn out slightly oval instead of round.
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Frequently asked questions
Yes, you can bake cookies without a baking pan. You can use a frying pan or stovetop.
Place chilled cookie dough balls in a non-stick frying pan on low heat. Be mindful of regulating the heat so that the cookies are cooked all the way through without burning.
Allow the cookies to cook over low heat for 15-17 minutes. The cookies are done when they are crisp on the bottom and just set on top.
Most cookies have a lot of oil in them so they don't stick to the pan. You can also grease your pan with butter or line your pan with foil, parchment paper, or a silicone baking mat.
Chilled cookie dough balls are best as they prevent the cookies from spreading too much in the pan and result in taller, more chunky-looking cookies.
